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Growth and Enterotoxin Production of Staphylococcus aureus in Shrimp
H. J. Beckers, F. M. van Leusden and P. D. Tips
The Journal of Hygiene
Vol. 95, No. 3 (Dec., 1985), pp. 685-693
Published by: Cambridge University Press
Stable URL: http://www.jstor.org/stable/3863241
Page Count: 9
You can always find the topics here!Topics: Enterotoxins, Bacteriophages, Staphylococcus aureus, Microbiology, Enterobacteriaceae, Food, Bacteriophage typing, Aerobic bacteria, Staphylococcal food poisoning, Food poisoning
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Strains of Staphylococcus aureus isolated from shrimp were examined for phage pattern and enterotoxin production; 63% of the strains isolated from North Sea shrimp were typable with the International and additional set of phages, as were 38% of the strains isolated from South-East Asian shrimp. Staphylococcal enterotoxin(s) (SE) were produced by 48% and 35% of strains isolated from North Sea and South-East Asian shrimp respectively. Growth and enterotoxin production by S. aureus in shrimp was examined in storage experiments at 22 °C. S. aureus increased by 1-2 log units in 24 h when the organism was only a minor part of the total microflora of shrimp. When S. aureus was an equivalent part of the total flora its numbers increased by 3-4 log units in 24 h. Enterotoxins A and B became detectable when the number of S. aureus exceeded 107 per g in aseptically peeled shrimp. Results indicate that S. aureus is able to produce enterotoxin in shrimp, but its production depends upon a number of factors, including the relationship between S. aureus and competitive micro-organisms. It is concluded that the presence of S. aureus on commercially produced shrimp represents a potential hazard to health.
The Journal of Hygiene © 1985 Cambridge University Press